Pumpkin Oatmeal Baked Pudding - cooking recipe

Ingredients

3/4 cup quick-cooking oats (see note!)
3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash ginger (optional)
1 dash clove (optional)
3/4 cup milk
1/4 cup pumpkin
2 tablespoons Egg Beaters egg substitute
1/4 teaspoon vanilla
1 teaspoon vegetable oil

Preparation

Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
In a medium bowl, combine oats, brown sugar, salt, and spices.
In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
Bake 30-40 minutes or until center is firm.
Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!